Cookbook Club: Ricca’s Pizzoccheri

One of the dishes we asked for in our Cookbook club was a “starchy side,” and this could certainly be described as “starchy” and “awesome.” A mix of cabbage, cheese, starches and sage butter, it reminded some of us of an Italian style kugel or something. In the best of ways.

Then I was like, kugel? Why don’t we have a seder?!! Perhaps a future meeting…I love me some Jewish Food (Latkes anyone?) but meanwhile we quite enjoyed this contribution. It could easily be a main meal, it’s very dense and filling. Only moderately terrible for you.


1 stick butter (1/4 lb)
4-6 fresh sage leaves
2 cloves garlic, peeled and smashed
1 medium to large potato, thinly sliced
1 small head savoy cabbage, trimmed and thinly sliced
½ lb flat, broad noodles
1 cup fontina (or other good semisoft) cheese, grated
1 cup Parmesan, grated
Salt and fresh pepper
2 cups bread crumbs

Preheat oven to 375 degrees. Bring a large pot of water to a boil. In a small saucepan over low heat, melt butter with sage and garlic until butter turns nut-brown; be careful not to burn sage leaves. Set aside.

Cook potato and cabbage in boiling water until they begin to soften, just 5 minutes or so. Add pasta to same pot and continue to cook until pasta is nearly done. Drain.

In a large oven-proof dish, spread a layer of vegetable-pasta combination, then a layer of grated fontina, then a layer of grated Parmesan; sprinkle with salt and pepper. Continue this layering until all ingredients are used, ending with a layer of Parmesan; ideally you will have four layers of each. Cover dish with bread crumbs and drizzle with melted butter and sage (discard garlic). Bake for about 15 minutes, or until top is golden-brown and cheese has melted. Serve hot or warm.

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1 Response to Cookbook Club: Ricca’s Pizzoccheri

  1. janice says:

    if you have a day of jewish food, I WANT TO BE THERE. i love latkes.

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